Last year my garlic scape recipe was all about focusing on the prettiness of the garlic scapes, but this year we’re focusing on making them the best possible dinner – and that’s where this Garlic Scape Curry comes in! This recipe is filling, wholesome and remarkably easy, and it plays to the garlic scapes’ strength – which is being all garlicky, sweet and scoopable.
If you’ve never had a garlic scape before, think of it as a hybrid between garlic and asparagus. It cooks down to something very similar to asparagus in texture, but it still has a subtle garlic flavor. Both of these factors make it one of the most coveted vegetables of the spring/summer season, but it can also be pretty elusive!
Garlic scapes grow from the center of hard-neck garlic (the superior garlic IMO), which explains their width, but not their wild shape. The shape is what makes them unique, though, so instead of cutting them apart from the start, I like to leave them whole as long as possible. This recipe is all about making a garlic scape recipe that is easy and accessible for dinner but still focuses on how fun garlic scapes are.
Table of contents
What are garlic scapes?
Garlic scapes are long, thin and curvy green stalks that grow from hardneck garlic bulbs. These stalks have a milder flavor than garlic cloves but still pack a punch.
When garlic bulbs sprout garlic scapes, the garlic scape would eventually flower, using the garlic bulb’s energy. Usually, farmers would cut them off and toss them out to help the garlic bulbs grow larger. But now, garlic scapes are highly sought after and don’t go to waste! Known for their versatility and unique look, garlic scapes are popular among chefs and home cooks, but only appear for a short time during the spring/summer season.
The ingredients you’ll need for this Garlic Scape Curry
Now that we know more about the wonder of garlic scapes, here’s everything you need to make this uniquely delicious Garlic Scape Curry:
- 1 15-ounce pack of extra firm tofu
- Extra virgin olive oil
- 1/2 large red onion, thinly sliced
- Diamond Crystal kosher salt
- 2 garlic cloves, grated
- 1 tablespoon freshly grated ginger
- 2 thai red chilies, sliced
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup wild rice, rinsed
- 1 14-ounce can of full-fat coconut milk
- 1 1/2 cup water
- 1 pound garlic scapes, rough tips and ends removed
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 lime cut into 4 wedges, for finishing and serving
How to perfectly roast your garlic scapes in this recipe
Roasting garlic scapes is a simple process, but here we tune it up just a bit. Whenever you roast garlic scapes, you should first coat them in olive oil and salt. This will help with the browning of the scapes, as well as general flavor.
In this recipe we are doing the unique move of roasting the scapes directly on top of the curry. But it’s fun! It also makes sure the garlic scapes are done at the same time as the rice, which I love.
If you are roasting garlic scapes in this recipe, or even in a regular old pan, the cook time tends to be around 20-25 minutes. When garlic scapes fully roast, they get soft and almost sweet – making them one of my favorite summer vegetables for roasting.
FAQ
Rinsing rice washes away the layer of starches and produces fluffy, perfectly cooked rice. Skiping this step means the excess starches will be cooked with the rice, making it a little gummy and soft.
Yes! Stick with proteins that act like a blank canvas like chickpeas, chicken or paneer. Other proteins with distinct flavors may overwhelm the dish.
This Garlic Scape Curry stores particularly well. You know what they say – curry is even better after a night in the fridge! Add your leftovers to an airtight container and it will keep in the fridge for up to five days.
You can use any rice for this, but note it will change the cooking times! The other rice I recommend would be brown rice, which will take a similar amount of time. The other one is wild rice, which…ditto. White rice or short grain rice will cook in half the time, so skip the simmering step and go straight to the oven.
Looking for similar recipes?
And that’s everything for this Garlic Scape Curry!
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And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Garlic Scape Tofu Curry
Equipment
- 2 baking sheets
- 1 high-sided skillet
- 1 pair of scissors
Ingredients
- 1 15 ounce pack of extra firm tofu
- Extra virgin olive oil
- 1/2 large red onion thinly sliced
- Diamond Crystal kosher salt
- 2 garlic cloves grated
- 1 tablespoon freshly grated ginger
- 2 teaspoons ground turmeric
- 2 small thai red chilies thinly sliced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup wild rice rinsed
- 1 14 ounce can of full-fat coconut milk
- 1 1/2 cup water
- 1 pound garlic scapes rough tips and ends removed
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1 lime cut into 4 wedges for finishing and serving
Instructions
- Drain the tofu and press out any excess moisture. Cut it into square or triangle pieces, each about 1 inch thick. Place these between two paper towel lined baking sheets to press out any remaining moisture. Weigh down with a few books and press for 5 minutes.
- Set a pan over medium heat and add 3 tablespoons of olive oil. Pan fry the tofu for 3-4 minutes on each side or until golden. Transfer to a bowl and set aside.
- Keep the pan over medium heat and add the onion, adding more oil if needed. Season with salt and cook for 6-8 minutes, or until the onion begins to soften. Add the garlic, ginger, chilies and spices and cook an additional 1-2 minutes.
- Add in the rinsed rice and give it a stir to combine. Toast for a minute or so before adding the coconut milk and water. Taste and season as preferred.
- Let this mixture come to a low simmer. Let simmer for 20 minutes.
- While the rice is simmering, preheat the oven to 375°F.
- Toss the garlic scapes in a drizzle of oil and a pinch of salt.
- When the rice has finished 20 minutes of simmering and about half the liquid is gone, nestle the tofu and garlic scapes on top (see blog images for reference).
- Add the skillet to the oven and bake an additional 20-25 minutes, until the garlic scapes are golden and soft and the rice is thick and creamy.
- Let the pan cool, then use scissors to cut the garlic scapes into serveable pieces.
- Garnish with mint, basil and fresh lime juice. Serve each bowl with a lime wedge.
Delicious! Subbed brown rice and it turned out well.
When does the tofu get added back in?
With the garlic scapes! Both get nestled on top before baking 🙂